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Friday, October 7, 2011

Smoky Shrimp and Chorizo Soup

The best thing about making homemade soup is getting to experiment with new flavors. For day #7 of Soup Month, we've combined shrimp with fire-roasted tomatoes, white wine and spicy dry chorizo and the end result is delicious.

This recipe was adapted from a 2009 Food &Wine recipe I came across. I had never used dry chorizo so I was curious to try it as we do like fresh chorizo. The dry variety does need to be used in this recipe as the fresh would result in a mushy texture. The smoky paprika, combined with the chorizo and shrimp is an amazing flavor, without being overly spicy. We did add a package of frozen cheese tortellini just to make the soup a bit more hearty and a little more kid-friendly.

In a medium saucepan, simmer the shrimp shells in the chicken broth and wine, covered, for 10 minutes. Strain the broth and discard the shells.

In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes. Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the tortellini and bring soup back to a low boil. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with avocado slices.